Sunday, July 21, 2013

Pasta Salad

  • 1 box (13.25 oz.) whole grain rotini
  • 1/3 cup red wine vinegar
  • 2 tablespoons organic extra virgin olive oil
  • 2 tablespoons Dijon mustard
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 bag (16 oz.) frozen peas
  • 4 medium carrots, shredded
  • 2 medium cucumbers, seeded, quartered and sliced
  • salt and pepper
  • While pasta is cooking according to package directions, pour frozen peas into a colander
  • In a blender, combine red wine vinegar, olive oil, mustard, basil and oregano
  • When the pasta is finished cooking, pour with cooking water into colander on top of peas; stir to distribute peas so they thaw while cooling the pasta
  • Once peas have thawed, finish cooling pasta by rinsing with cold water; drain well
  • Pour pasta and peas into a large bowl
  • Add carrots and cucumbers
  • Pour dressing over pasta and vegetables and stir well
  • Season with salt and pepper
  • Refrigerate at least 2 hours before serving

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